Now that the Glendoveer location has reopened, it's difficult to choose the better location: Glendoveer's airy, country-club vibe, with outdoor seating by the golf course, or the old-school leather booths and tuxedo-wearing waitstaff of West Burnside. After 70 years in business, you acquire these kinds of problems. RingSide stands out for its in-house dry-aging program, which ensures that every steak has been aged for at least 28 days. Order a bone-in steak to taste how that marrow flavor seeped into the meat.
There's a reason why it's an international franchise: for $50, you can get all the steak you can eat delivered on metal spikes by knife-wielding men dressed in traditional Brazilian gaucho garb. The game plan: visit the salad bar that's included in the price only once; eat two, and only two, of the famous house-made cheese balls; and go nuts on the pork sausages, lamb chops, parmesan-crusted pork medallions, etc. But remember, it's all about the picanha, a meaty Brazilian rump cut with a huge fat cap.